Lunchtime Hospitality: Chicken Alfredo with Zucchini

I love taking an old standard like chicken alfredo and giving it some new life.  The fusilli pasta is fun and holds the sauce well.  The chicken being coated in flour locks in the flavor.  And using Aleppo red pepper flakes, garlic, and fresh oregano brings more pizzazz to an otherwise standard sauce.  Zucchini is a personal favorite, but broccoli, cauliflower, carrots, etc. would also work great as an accompanying vegetable.

This recipe makes enough for 4 people, or to have plenty of leftovers!

Chicken Alfredo with Zucchini

• 2 chicken breasts
• 2 zucchini, sliced in 1/4 inch rounds
• 16 oz of fusilli pasta (or any other shaped pasta)
• 1/2 cup flour
• Olive oil
• Kosher salt, to taste
• Cracked black pepper, to taste
• 1/4 cup butter
• 1 cup heavy cream
• 1 1/2 cup parmesan cheese, grated
• 3-4 cloves garlic, minced
• 1 Tbs fresh oregano, finely chopped
• Aleppo red pepper flakes, to taste

Preheat oven to 375 degrees.

Cook pasta according to package directions.  Drain in a colander over a bowl and set aside.

Cut chicken breasts into large bite size pieces.  Toss in flour until coated.

Heat 1-2 Tbs olive oil in a large skillet.  Cook chicken bites until browned on each side and cooked throughout.  About 10-15 minutes.

Toss zucchini rounds with 1 Tbs of olive oil, plus salt and pepper to taste.  Place in a jelly pan coated with cooking spray.  Roast in the oven for 15 minutes, stirring once half way through.  Remove from the oven and set aside.

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic, oregano, red pepper flakes (to taste) and cheese and whisk quickly, heating through.

Place cooked pasta and chicken in a serving bowl.  Pour alfredo sauce over them and toss to coat.  Add zucchini and gentle toss.  (Add zucchini at the end and only gently toss so that zucchini does not break).

Serve and enjoy!